Nutrition and safety in food service

Would you like to learn how to handle food correctly? This course will help you plan food service activities that comply with quality, safety and health standards.

Course with a duration of 40 hours, distributed over 10 sessions, with one session per week.

Objetive:

By the end of this course, participants will be able to enhance and develop their knowledge and skills in order to optimize the human resources, raw materials, physical and material elements, and procedures involved in the operation of all types of food service, from restaurants and cafeterias to industrial and hospital dining rooms, by applying the concepts of food safety and nutrition during the entire operating and service process, in order to achieve customer satisfaction while improving productivity and competitiveness.

Aimed to:

Professionals from the food and beverage industry or students in the 6th semester or higher of study programs related to food service.

Have you ever wondered whether what you designed for your business is actually what your customers perceive? If you have, and you still haven't found the answer to your question, then this certification course is for you.